I don’t see that anyone has yet posted on this topic. My apologies if they have.
Red/gold and red/green fuzzy kiwi fruit have been available for an unknown number of years in Asia. For the first time this year I have seen them for sale in California, Arizona and Missouri. I have seen two different companies selling them as seen on the containers below:
The fruit from both companies tastes and looks very similar. The fruit is very good, somewhere between the flavors of the green and gold fuzzy kiwis that are commonly sold in the US with some of the tartness of the green kiwi fruit and some of the sweetness of the gold kiwi fruit.
I have tasted similar kiwi fruit in Asia and flavors differed somewhat. The Asian fruit was better. I’m not sure whether the American fruits were at their peak.
THose look really cool. I bet they have some extra antioxidants in them. It’s hard to tell if they would be harder to grow than regular fuzzy kiwi.
They grow them alongside regular fuzzy kiwi in China in zones 7 and 8 but I have no details about their growing practices.
This variety is ‘Hongyang’. It’s a diploid chinensis with early budbreak, but has done surprisingly well for me in middle Tennessee. It is more prone to late freeze damage than fuzzy kiwi or some of the tetraploid yellow kiwis, which bud out later. I lost my more recent graft this summer, but my original graft in my old orchard is still alive and huge, so I need to get more cuttings this winter. I imported the cuttings in 2007, long before the ban due to PSA.
How do you rate the flavor compared to the green and gold kiwi fruit?
Flavor is similar to other yellow kiwi, but more sugar and less acid, so it seems much sweeter. I’m not sure if the red inner pericarp really adds any unique flavor.
Interesting to read about a downside of global trade from another country’s perspective.